main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Thursday, May 16

Cherry & chocolate trifle

1 tablespoon
1 tablespoon
1 cup
Vanilla extract
1 teaspoon
Cherries, dried
¾ cup
Cabernet sauvignon
½ bottle
Angel cake, 1-inch cubes
¼ pound
3 tablespoons
Chocolate, bittersweet
¼ pound
  1. In a small saucepan over medium heat, combine the sugar and cornstarch. 
  2. Add the egg and milk, and combine well. 
  3. Bring to a boil, stirring constantly, until thickened. 
  4. Remove from heat, and stir in the vanilla; set aside, and cool to room temperature. 
  5. In a medium bowl, combine the cherries and ½ cup of wine, and soak until the cherries are soft and plump. 
  6. Transfer to a food processor, and pulse a couple of times to lightly chop the mixture; set aside. 
  7. In a trifle bowl, arrange 1/3 of the angel cake cubes, sprinkle with 1 tablespoon of sherry, pour 1/3 of the custard on top, and spoon 1/3 of the cherries over the custard; repeat twice, and then cover and refrigerate. 
  8. In a medium saucepan over medium-low heat, melt the chocolate with the remaining wine. 
  9. Drizzle over the trifle, and serve immediately.
Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

No comments:

Post a Comment